Wild Rice Chicken Soup

Garlic, and a splash of Madeira, flavor this low calorie, low fat chicken and rice soup.

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5 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
25 mins
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Wild Rice Chicken Soup

Ingredients
1
6.2 ounce package quick-cooking long grain and wild rice mix
2
14 ounce can reduced-sodium chicken broth
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
4
4
cups chopped tomatoes
1
9 ounce package frozen chopped cooked chicken breast
1
cup finely chopped zucchini
1/4
teaspoon freshly ground black pepper
1
tablespoon Madeira wine or dry sherry (optional)

Directions

  1. Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
  2. Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.
  3. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.

Nutrition Facts

(Wild Rice Chicken Soup)
    Per serving:
  • 236 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 38 mg chol.,
  • 440 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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